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Well? I can't find a good old school margharita pizza in this town so I've decided to take it upon myself to learn how to make one from scratch. I have some mozzarella from a shop down the road that's made in house, got the basil, and I'll figure out the sauce once I get the dough nailed down.

Oh yea... The stone is a must... Put it on the lowest level of your oven. If it is gas, you can place it directly on the bottom. Make sure it is in the oven BEFORE you heat it up. If you place a cold stone into a hot oven it runs a high risk of cracking. Get a cheap wood pizza peel too.

Flour the stone, it will start burning but that's OK. Make sure you keep the peel and your work surface well floured. You don't want anything to stick.

Yes, I use King Arthur Bread Flour. Make sure your yeast is fresh and that you let it sit for a little while to rest, and use a pizza stone with parchment paper to make it easy to take things on and off the pizza stone. The pizza stone should be heated for 45 minutes in the oven before you put the pizza in, and the pizza cooks quickly at the highest temperature in the oven....7 minutes or so.

For the dough, roll it out nice and even and give it a toss once you roll it out so it doesn't shrink back in on itself.